Cheese and onion crepes

Method

1. Put the egg, milk and flour in a jug with a pinch of salt, then whizz with a stick blender until smooth. Leave to rest in the fridge for 20 minutes.
2. Once the batter has rested, get 2 large frying pans and put one over a high heat and the other over a medium-high heat (if they are different sizes, put the smaller one over the lower heat). Add the oil to the pan over the highest heat and swirl it around to ensure the pan is covered, then pour in about a quarter of the batter and swirl around to create a thin crepe. Cook for a minute or until slightly crisp around the edges with a light browning underneath, then flip using a palette knife and cook for another minute.
3. Using the palette knife, fold the crepe in half and transfer to the second pan. Sprinkle over the cheese (around 40g per crepe), red onion and herbs, then season with salt and pepper and leave to melt a little. Fold one third into the centre, followed by the other side, so you’re left with a triangle or wedge shape. Use tongs to flip over and cook until the cheese has completely melted, flipping over a few times so it doesn’t burn or crisp up too much.
4.  Keep cooking the pancakes, moving them from the hottest pan to the slightly less hot pan as though on a conveyor belt. The second pan should be able to fit a few in once folded up. Serve hot while the cheese is nice and gooey.